Stuffed Rice And Lentil Tomatoes

Ready in just one hour, these stuffed tomatoes are healthy, gluten-free and delicious.

The ingredient of Stuffed Rice And Lentil Tomatoes

• 2 tbsp olive oil
• 1 medium red onion finely chopped
• 2 garlic cloves crushed
• 1 tbsp fresh thyme leaves
• 1 2 cup white long grain rice
• 8 large vine ripened tomatoes
• 1 medium zucchini grated
• 400g can no added salt lentils drained rinsed
• 2 tbsp pine nuts toasted

The Instruction of stuffed rice and lentil tomatoes

• preheat oven to 180c 160c fan forced heat half the oil in a saucepan over high heat add onion garlic and thyme cook stirring for 5 minutes or until onion is soft
• add rice and 1 cup cold water bring to the boil reduce heat to low cook covered for 10 minutes or until rice is tender remove from heat stand covered for 5 minutes
• meanwhile cut a thin slice from the top of tomato reserving tops using a teaspoon hollow out tomatoes discard pulp
• add zucchini lentils and pine nuts to rice mixture season with salt and pepper stir fill tomato shells with rice mixture pressing down firmly with the back of a spoon place in an ovenproof dish see note replace tops drizzle with remaining oil season
• bake for 20 minutes or until tomatoes are just tender and hold their shape serve

Nutritions of Stuffed Rice And Lentil Tomatoes

fatContent: 344 638 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 37 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: n a

Share this post